Chefs Go Beyond the Beer to Cook with Hops

Angela Almeida

If ever there was an ingredient worthy of legend, it would be hops. Lauded as the cousin of marijuana, and the centuries-old key to American microbrew fandom, hops are truly as their scientific name—humulus lupulus—suggests, a “wolf among weeds.” Bright, bitter, earthy, grapefruit-y, resinous or floral, they are temperamental agents of change in everything from mild pale ales to emboldened imperial IPAs. But their potential goes beyond the pints. For chefs looking to...